Coat a large skillet with fat-free cooking spray and heat over medium-high heat until smoking hot. Add the chops and cook until browned on both sides about 2 to 3 minutes per side. Drain off any excess fat.

Combine in a medium bowl 1/4 cup of broth or water, the Caesar dressing, teriyaki sauce, chili sauce, brown sugar replacement, and poultry seasoning. Reduce heat to medium-low and pour the mixture over the chops. Cover and simmer for 20 minutes.

Turn the chops over and cook, covered, until the chops register 160 degrees F on an instant-read thermometer, about 20 to 25 minutes.

Dissolve the cornstarch in the remaining 1/4 cup of broth or water. Move the chops to the side and pour the cornstarch mixture into the skillet. Cook, stirring constantly, until the sauce thickens, 1 to 2 minutes. Serve.